Ingredients with Measurements:
- 4 cups maypop pulp
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon butter
- 1 package (1.75 oz) powdered pectin
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Prepare the maypop pulp by scooping out the flesh from 4 cups of maypops and blending it in a food processor until smooth.
2. In a large pot, combine the maypop pulp, sugar, lemon juice, and butter. Stir well and bring to a boil over high heat.
3. Add the powdered pectin and stir constantly for 1 minute.
4. Remove from heat and skim off any foam.
5. Ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch headspace.
6. Use a bubble remover tool to remove any air bubbles.
7. Wipe the rims of the jars with a clean, damp cloth.
8. Place the lids on the jars and screw on the bands until fingertip-tight.
9. Process the jars in a boiling water bath canner for 10 minutes.
10. Remove the jars from the canner and let them cool on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Processing time: 10 minutes
Temperature:
Boiling water bath canner: 212°F (100°C)
Serving size:
This recipe makes approximately 6 half-pint jars of maypop jam.
Nutritional information:
Serving size: 1 tablespoon
Calories: 45
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 12g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- Maypops can be substituted with passionfruit pulp.
- Lemon juice can be substituted with lime juice.
- Powdered pectin can be substituted with liquid pectin.
Variations:
- Add 1 teaspoon of vanilla extract for a vanilla-flavored maypop jam.
- Add 1/4 teaspoon of cinnamon for a spiced maypop jam.
- Add 1/4 cup of chopped nuts for a crunchy maypop jam.
Tips and tricks:
- Use ripe maypops for the best flavor.
- Use a candy thermometer to ensure the jam reaches the correct temperature.
- Sterilize the canning jars by boiling them in water for 10 minutes before using.
- Use a canning funnel to prevent spills when filling the jars.
- Let the jars cool for 24 hours before checking the seals.
Storage instructions:
Store the maypop jam in a cool, dry place for up to 1 year.
Reheating instructions:
To reheat the maypop jam, place the jar in a pan of simmering water until the jam is melted.
Presentation ideas:
Serve the maypop jam on toast, biscuits, or scones.
Garnishes:
Garnish with fresh mint leaves or a slice of lemon.
Pairings:
Maypop jam pairs well with cream cheese, yogurt, or ice cream.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the jam is too runny, add more pectin and boil for another minute.
- If the jam is too thick, add more lemon juice or water and boil for another minute.
Food safety advice:
- Always use clean, sterilized equipment when canning.
- Follow proper canning procedures to prevent spoilage.
- Discard any jars that do not seal properly.
Food history:
Maypops are a type of passionfruit native to the southeastern United States. They were used by Native Americans for their medicinal properties and later became popular as a food source.
Flavor profiles:
Maypop jam has a sweet and tangy flavor with a tropical fruit aroma.
Serving suggestions:
Serve maypop jam as a breakfast spread or as a dessert topping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: American
Taste: Sweet, Fruity, Tangy, Tart, Refreshing